Sunday, October 24, 2010

So easy frittata...at kitchen! kitchen!.....

Golden Brown FrittataGreat for breakfast, lunch or dinner.

I could make this with my eyes closed. This dish makes a weekly appearance in my kitchen. My son, Jens takes a wedge for breakfast everyday and never seem to tire of it.SO VERY EASY.....
6 extra large eggs
1/4 cup heavy cream/or buttermilk
A pinch of kosher salt
A small amount of freshly grated nutmeg
A sprinkling of fresh thyme or basil
Olive oil or canola oil
1/4 cup Monterey Jack shredded cheese or shredded mozzarella plus 1 tablsepoon of shredded cheese set aside separately.
Whisked the eggs with heavy cream, pinch of salt, grated nutmeg, and thyme in a large bowl.
Heat oil in a small oven proofed pan, slowly pour a 1/3 of the egg batter, sprinkle the tablespoon of shredded cheese, then pour the rest of the batter. Sprinkle the remaining 1/4 cup of shredded cheese on top and chopped basil(if using basil instead of thyme). Bake at 350 F in the oven for 25 minutes until golden. Let cool and slice into serving wedges. This is great for brunch.